Homemade beef brisket in clear broth with rice noodles

This is one of the very local dish from Hong Kong that I miss a lot, so after researching here and there, I came up with this way of making.

The trick to make this clear yet flavoured broth is actually adding cans of chicken stock (not beef!) and to avoid suffering from MSG poison, I have tried to limit the ingredient to as natural and simple as possible.